The specific production of acid-coagulated cheese
2000
Jovanovic, S.T. (Poljoprivredni fakultet, Beograd - Zemun (Yugoslavia). Institut za prehrambenu tehnologiju i biohemiju) | Stanisic, M. | Macej, O.D.
The production of acid-coagulated cheese was performed by the original technology. The cheese production is based on the coagulation of whole milk proteins using high temperature ( 90 deg C) and lactic acid. The results obtained show that high heat treatment imposes the complex formation between casein and whey proteins i.e., milk protein coaggregates. Formal complex which can be precipitated with organic acids yields the coprecipitate. The formation of coprecipitates and coaggregates utilize the greatest fraction of whey proteins, leaving only nonprotein nitrogen compounds in the whey. Final cheese has high nutritive value. The cheese may be used as a fresh or after the supstantial period of ripening. Both, fresh and mature cheeses have a good sensory properties.
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